Mac & Cheese
Servings 6 Portions
Ingredients
- 450 g Dried elbow macaroni
- 1 tablespoon Hot sauce Tobasco, piri piri, whatever you like
- 2 teaspoons Salt
- 2 tablespoons Butter
- 1 tablespoon Dijon mustard
- 1 litre Water
- 1 can Evaporated milk
- 200 g Mature cheddar (Grated)
- 200 g Medium cheddar (Grated) Sub for mature cheddar for more bite
- 80 g Parmesan Or hard cheese
- 50-100 g Bread crumbs Optional, for the toasted topping
Instructions
- Add your pasta, butter, mustard, hot sauce salt and water to your pressure cooker.
- Cook on high pressure for 4 minutes.
- Once time is up, release pressure with a quick release, be careful as it has a tendency to spray paint your walls with the liquid. Remove the lid.
- Turn on Saute mode, on low. If you're going to be adding the bread crumbs, start warming up your grill/broiler.
- Throw in your evaporated milk & check your pasta. You're aiming for al dente.
- Chuck in the Parmesan and start adding your other cheese a handful at a time. Stir it in, don't add another handful until the current one has melted.
- Empty your mac & cheese into an oven safe dish, cover with bread crumbs.
- Toast under the grill/broiler until golden brown. 5 or so minutes should be enough, take care not to burn as this shit goes fast.
Notes
Adapted from DadCooksDinnerÂ